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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My house is being taken over with old magazines so I am trying to post some recipes I want to keep. This one sounds quick and very good. It comes from Everyday Food. Ingredients:
1 tablespoon olive oil |
1 small onion, finely chopped |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1 cup long-grain white rice |
coarse salt |
fresh ground black pepper |
2 red bell peppers, sliced lengthwise into strips |
8 ounces precooked andouille sausages or 8 ounces kielbasa, halved lengthwise and thinly sliced crosswise |
1 lb large shrimp, peeled and deveined |
Directions:
1. In a saucepan with a lid heat 1/2 tablespoon oil over medium heat and saute onion until softened.
2. Add chicken broth and bring to a boil.
3. Add rice and bring to boil again.
4. Season with salt and pepper.
5. Cover, reduce heat and simmer until rice is tender, about 20 minutes.
6. While rice is cooking, heat remaining oil in a skillet and add bell peppers and cook until crisp tender, 4 to 6 minutes.
7. Add the sausage and the shrimp.
8. Cook until shrimp is opaque, 3 to 5 minutes.
9. Season with salt and pepper.
10. Divide the rice into 4 bowls and spoon the shrimp/sausage over the top and drizzle with any pan juices.
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